You told us you loved Jamaican jerk chicken, and we listened! We're giving it a spin in tasty tacos with a tangy corn salsa and crunchy lettuce to bring the meal together.
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/ Serving 4 people
/ Serving 4 people
mild Caribbean jerk seasoning
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
vinegar (white wine or red wine)
Finely chop the garlic (or use a garlic press). Chop the chicken tenderloin into 2cm pieces. In a medium bowl, combine the garlic, mild Caribbean jerk seasoning and a drizzle of olive oil. Add the salt and season with a pinch of pepper. Add the chicken and toss to coat. Set aside.
Drain the sweetcorn. Finely chop the tomato and cucumber. Roughly chop the coriander. Shred the cos lettuce.
Heat a large frying pan over a high heat. Once hot, add the sweetcorn and cook until lightly browned, 4-5 minutes. In a medium bowl, combine the charred corn, tomato, cucumber, coriander and vinegar. Drizzle with olive oil and season to taste with salt and pepper. Stir to combine.
TIP: Cover the pan with a lid if the kernels are jumping out.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 5-6 minutes.
TIP: If the pan is getting a little crowded, cook the chicken in batches for the best results!
While the chicken is cooking, heat the mini flour tortillas on a plate in the microwave or in a sandwich press in 10 second bursts, or until warmed through.
Take everything to the table. Build your tacos by spreading a layer of the garlic aioli over the base. Top with the cos lettuce, the Jamaican chicken and charred corn salsa.